Strawberry Delight: Quick and Easy Ice CreamPosted: May 9, 2011
Even though I was supposed to be relaxing on Mother’s Day (right?), produce in the kitchen was calling. With each visit to a farmers market over the last 2 weeks, I have had to purchase at least a quart of local (mostly from Hanover County, Virginia) strawberries, and we are starting to turn pink. I can’t resist these beautiful ripe jewels. They are so far superior to the offerings in the grocery stores throughout at least 10 months of the year, so, with our refrigerator overflowing, it was time to find a new way for my family to enjoy them.
Out came the Krups ice cream maker as I pulled out The Best of Ice Cream by Beverly Cox and Malvina C. Kinard, the go-to ice cream book that my sister B gave us along with the ice cream maker too many years ago to count. Ever since receiving our La Glacerie model (which is no longer available, though Cuisinart makes a similar model which we also have in the pantry), the freezer bowl permanently resides in our freezer on call to make ice cream whenever the urge hits.
The problem with homemade ice cream is that it is generally not a spur of the moment treat, at least with the models of ice cream makers that we have. If the recipe calls for eggs, the manufacturers recommend that the cooked custard base sit overnight in the refrigerator to chill thoroughly. At our house, planning dessert a day in advance rarely happens unless we are having guests.
According to Cox and Kinard, the Philadelphia style of ice cream uses a fruit base as an emulsifier in lieu of a cooked custard to avoid the grainy texture that eggless ice cream can otherwise get, and a fruit base does not need the chilling. With two quarts of strawberries to use as a fruit emulsifier, I got washing and chopping. Their Philadelphia Strawberry Ice Cream recipe on page 24 of the cookbook calls for
5 cups strawberries, hulled and chopped
3/4 cup sugar
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla
1/8 teaspoon salt
2 cups heavy cream, chilled
Leaving 1 cup of fairly well-chopped strawberries aside to be added halfway through the freezing process, puree the remaining 4 cups in a food processor or blender. Then add the remaining ingredients, blend, pour into the freezer bowl and follow the manufacturer’s instructions for the ice cream maker.
How easy is that? In about 40 minutes, we had soft strawberry ice cream in the prettiest shade of pink. The added chopped strawberries were little frozen surprises. What a yummy finale for a beautiful Mother’s Day spent with my beloved hub and children.
Bottom 3 pics by Avad Fan.